© Steven Foster
Parts used and where grown
Rosemary is a small, fragrant evergreen shrub. The rosemary plant originated in the countries surrounding the Mediterranean Sea. However, it now grows in North America as well. The leaf is used in herbal medicine.
Rosemary has been used in connection with the following conditions (refer to the individual health concern for complete information):
| Science Rating | Health Concerns |
|---|---|
 | Atherosclerosis Chronic candidiasis Indigestion Infection Rheumatoid arthritis (topical) |
 Reliable and relatively consistent scientific data showing a substantial health benefit. Contradictory, insufficient, or preliminary studies suggesting a health benefit or minimal health benefit. For an herb, supported by traditional use but minimal or no scientific evidence. For a supplement, little scientific support and/or minimal health benefit. | |
Historical or traditional use (may or may not be supported by scientific studies)
Throughout history, rosemary was used to preserve meats.1 It has long played a role in European herbalism and popular folklore. Sprigs of rosemary were considered a love charm, a sign of remembrance, and a way to ward off the plague. Rosemary was used by herbalists as a tonic for the elderly and to help with indigestion.2 In ancient China, rosemary was used for headaches and topically for baldness.3
Active constituents
A number of constituents have shown activity in the test tube. The volatile oil, including eucalyptol (cineole), is considered to have potent antibacterial effects4 and to relax smooth muscles in the lungs.5 Rosmarinic acid has antioxidant activity6 and another ingredient of rosemary, known as carnosol, inhibits cancer formation in animal studies.7 No human studies have confirmed rosemary’s use for these conditions.
How much is usually taken?
The German Commission E monograph suggests 3/4 to 1-1/4 tsp (4 to 6 grams) of rosemary leaf per day.8 A tea can be prepared by adding 2 teaspoons (10 grams) of herb to 1 cup (250 ml) boiling water and allowing it to steep in a covered container for 10 to 15 minutes. This tea can be taken several times per day. Rosemary tincture, 1/2 to 1 teaspoon (2 to 5 ml) three times per day, may also be used. The concentrated volatile oil should not be taken internally.
Are there any side effects or interactions?
There is no evidence to indicate that intermittent intake of moderate amounts of rosemary poses any threat during breast-feeding. However, internal intake of the herb and oil should be avoided during pregnancy because the oil may act as an abortifacient (an agent that may induce an abortion).9
An extract of rosemary taken with a meal by healthy women inhibited the absorption of non-heme iron (e.g., the form of iron in plant foods) by 15%.10 Frequent use of rosemary could, in theory, promote the development of iron deficiency in susceptible individuals.
References
1. Castleman M. The Healing Herbs. New York: Bantam Books, 1991, 452–6.
2. Weiss RF. Herbal Medicine. Beaconsfield, UK: Beaconsfield Publishers Ltd, 1988, 185–6.
3. Leung AY, Foster S. Encyclopedia of Common Natural Ingredients Used in Foods, Drugs, and Cosmetics, 2d ed. New York: John Wiley & Sons, 1996, 446–8.
4. Huhtanen C. Inhibition of Clostridium botulinum by spice extract and aliphatic alcohols. J Food Protect 1980;43:195–6.
5. Aqel MB. Relaxant effect of the volatile oil of Rosmarinus officinalis on tracheal smooth muscle. J Ethnopharmacol 1991;33:57–62.
6. Leung AY, Foster S. Encyclopedia of Common Natural Ingredients Used in Foods, Drugs, and Cosmetics, 2d ed. New York: John Wiley & Sons, 1996, 446–8.
7. Singletary K, MacDonald C, Wallig M. Inhibition by rosemary and carnosol of 7,12-dimethyl-benz [a]anthracene (DMBA)-induced rat mammary tumorigenesis and in vivo DMBA-DNA adduct formation. Cancer Lett 1996;104:43–8.
8. Blumenthal M, Busse WR, Goldberg A, et al., eds. The Complete Commission E Monographs: Therapeutic Guide to Herbal Medicines. Boston: Integrative Medicine Communications, 1998, 197.
9. Newall CA, Anderson LA, Phillipson JD. Herbal Medicine: A Guide for Health-Care Professionals. London: Pharmaceutical Press, 1996, 229–30.
10. Samman S, Sandstrom B, Toft MB, et al. Green tea or rosemary extract added to foods reduces nonheme-iron absorption. Am J Clin Nutr 2001;73:607–12.
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2006-09-07
